Preheat and prep the pan: Set your oven to 220°C (200°C fan-forced). Place your largest ovenproof skillet or roasting tin on the hob over medium-high heat. Add 2 tablespoons of the olive oil and let it shimmer, which takes about one minute. You should see faint wisps of smoke rising from the surface.

Season the chicken: While the pan heats, pat the chicken thighs dry with kitchen paper. In a small bowl, mix the minced garlic, rosemary, thyme, oregano, salt, and pepper with the remaining 1 tablespoon of olive oil. Rub this herb paste all over the chicken thighs, working it under the skin where possible. The skin should feel tacky and speckled with green herbs.

Sear the thighs: Place the chicken thighs skin-side down in the hot pan. You should hear a loud, satisfying sizzle immediately. Leave them undisturbed for 5 minutes. The skin will turn a deep golden-brown colour and will release easily from the pan when it’s ready. If it sticks, give it another 30 seconds.

Flip and add vegetables: Turn the chicken thighs over using tongs. The cooked side should look crisp and bronzed. Tumble the halved potatoes, carrot chunks, and onion wedges around the chicken. Squeeze the juice of one lemon half over everything, then tuck the squeezed lemon half into the pan. Pour in the chicken stock — it should bubble up instantly and steam.

Roast until golden: Transfer the pan to the preheated oven. Roast for 30-35 minutes. At the 20-minute mark, the kitchen will smell intensely of roasted herbs and lemon. The chicken is done when the skin is a deep amber colour and crisp to the touch, and the vegetables are tender when pierced with a fork. A meat thermometer inserted into the thickest part of a thigh should read 74°C.

Rest and serve: Remove the pan from the oven and let it sit for 5 minutes. This resting time allows the juices to redistribute, so the meat stays moist when sliced. Spoon the pan juices over the chicken and vegetables before serving. The stock will have reduced into a light, savoury sauce that coats the potatoes beautifully.